Enjoy this moist coffee cake for breakfast, or serve it with coffee for a great after-dinner dessert!
Butter-flavored cooking spray
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
3 tablespoons butter
1 cup fat-free sour cream
2 teaspoons vanilla extract
2 large eggs
1/3 cup packed light brown sugar
1/4 cup chopped pecans, toasted
1 1/2 teaspoons ground cinnamon
1/2 cup powdered sugar
3 teaspoons fat-free milk
1/2 teaspoon vanilla extract
How to Make It
Preheat oven to 350°.
Coat an 8-inch square baking pan with cooking spray.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients. Set aside.
Beat sugar and butter with a mixer at medium speed until well blended. Add sour cream, vanilla, and eggs; beat well. Add flour mixture to butter mixture, beating just until dry ingredients are moist. Combine brown sugar, pecans, and cinnamon in a small bowl.
Spoon 1/2 of batter into prepared pan; sprinkle evenly with 1/2 of brown sugar mixture. Spoon remaining batter over brown sugar mixture, and spread evenly. Sprinkle remaining brown sugar mixture over batter. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack.
Combine powdered sugar, milk and 1/2 teaspoon vanilla in a small bowl; stir until smooth. Drizzle over coffee cake.